notes: I use a double amount of the spices. I did add extra OJ . The green condiment is made by SWAD and can be purchased in Indian stores, it is a fabulous tasting cilantro chutney. The other chutney is my peach chutney. I will post it in peach season.

Gardening season is coming on soon, so you might enjoy this Crock Pot recipe that you can leave alone while outside doing your gardening. It is a very thicky stew, and, we think, delicious. I want to give credit to Allrecipes where I originally found it.

The photo doesn't look that appealing; it was what was left and ready to put in the frig before I thought of taking a photo. It will give you an idea of the texture of it.

1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery. 2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Proof yeast in water. Boil for 1 min. the molasses,orange zest,caraway and salt. Cool and combine with the buttermilk and then the proofed yeast.

Combine all of the rye flour and all but 1c of the ww flour in a bowl. Add all of the wet ingredients and stir well til holds together. Turn out and knead. May use rest of ww if needed. Rise in covered greased bowl about 1 hr til double. Shape into 2 round balls and rise approx 1 hr. Brush with glaze and bake at 350 for 50 min. Brush again with glaze after removing from oven. ( I doubled the recipe for 4 loaves)

Mix gelatin with 1/2 cup sugar with the sugar and salt thoroughly in the top of a double boiler.Beat egg yolks, lemon juice and water, addto gelatin mixture, stir constantly until the gelatin is dissolved.

Cook over boiling water 5 minutes or until thickened, remove from heat, add lemon rind.

Prehat the oven to 375 degrees F. Use a fork for stirring. In a large bowl, combine the flours, baking powder, baking soda, and salt--stir together. Stir in the fruit and caraway seeds. Add enough buttermilk to make a firm dough, which is not dry. Place the dough on a slightly floured surface for kneading. Knead 2-3 minutes, until smooth. Shape the dough into a round loaf. Slash a large X across the top with a sharp knife, 1/4 inch deep.

Use parchment paper, or lightly coat a baking sheet with oil. Place your loaf on the prepared baking sheet. Bake for 35-40 minutes, until the bottom of the loaf sounds hollow when tapped.

Since I will begin growing my spring greens this month, I am going to share this yummy salad dressing I created. Oil free and so full of taste that you don't need another single thing other than mixed greens in your salad!

Using kitchen scissors, cut your sundried tomatoes into small pieces. Put them in a microwavable container with the broth and cover with a paper towel. Heat until the tomatoes are puffy and soft.

In a food processor, blender or with an immersion blender add all ingredients together and whirr to make as smooth a dressing as you can. It will be fairly thick. In the summer I may add fresh oregano or basil leaves for a change.

On a fresh bed of greens, this is just the best. Sometimes I will snip chives into my salad, or use fresh edible flowers. This dressing is particularly lovely with it's creamy red color over a bed of greens, and then top the whole thing with gorgeous red, yellow and orange nasturium blossoms.